BANANA BREAD MINI MUFFINS RECIPE BY TASTY
Here's what you need: ripe bananas, eggs, full-fat greek yogurt, honey, vanilla extract, whole wheat flour, baking soda, strawberry, dark chocolate chip, blueberry, walnut
Provided by Joey Firoben
Categories Breakfast
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (180°C).
- In a large bowl, mash the bananas into a fine paste using a fork.
- Add the eggs and whisk together until well incorporated.
- Add in the Greek yogurt, honey, and vanilla extract, then mix.
- Pour the flour over the wet mixture then sprinkle in the baking soda.
- Using a spatula, fold the wet and dry ingredients together until the dry bits of the flour have disappeared.
- Using a medium ice cream scoop, portion the batter evenly into a greased muffin tin.
- Top the muffins with your choice of toppings.
- Bake for 20 minutes, until the muffins have risen and set.
- Unmold from the tray and serve.
- Enjoy!
Nutrition Facts : Calories 209 calories, Carbohydrate 36 grams, Fat 6 grams, Fiber 3 grams, Protein 5 grams, Sugar 21 grams
CHOCOLATE-FILLED BANANA MUFFINS RECIPE BY TASTY
Here's what you need: bananas, large egg, vegetable oil, sugar, whole milk, vanilla extract, all-purpose flour, baking powder, baking soda, kosher salt, chocolate sprinkles, nonstick cooking spray, semisweet chocolate chip, heavy whipping cream
Provided by Kiano Moju
Categories Bakery Goods
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 300°F (150°C).
- If your bananas aren't already very ripe, place them on a baking sheet lined with parchment paper. Bake for 15-20 minutes, until they are nearly black. Be careful to not overcook or the bananas will leak.
- Let the bananas cool to room temperature. Increase the oven temperature to 350°F (180°C).
- Peel the bananas, then place them in a large bowl. Mash bananas using a hand mixer or fork.
- Add the egg, vegetable oil, sugar, milk, and vanilla. Beat until combined.
- Sift the flour, baking powder, baking soda, and salt into the banana mixture. Beat until just combined, being careful to not overmix.
- Use a rubber spatula to gently fold the chocolate sprinkles into the batter.
- Grease a 12-cup muffin tin with nonstick spray. Divide the batter among the cups.
- Bake for 20-25 minutes, until the tops are lightly browned and a toothpick inserted in the center of a muffin comes out clean.
- Place the chocolate chips in a heatproof liquid measuring cup. Pour over the hot heavy cream. Let sit for 1 minute, then stir until the chocolate is melted and smooth.
- While the muffins are still warm, use the back of a wooden spoon to push down a hole into the center of each muffin. Allow to cool to room temperature.
- Fill the muffins with the chocolate ganache.
- Chill the muffins in the fridge for at least 1 hour, until the center has set.
- Enjoy!
Nutrition Facts : Calories 236 calories, Carbohydrate 27 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 13 grams
DARK CHOCOLATE BANANA BREAD RECIPE BY TASTY
Here's what you need: ripe bananas, eggs, 2% plain greek yogurt, honey, vanilla extract, baking soda, wheat flour, dark cocoa powder, chocolate chips
Provided by Robin Broadfoot
Categories Desserts
Yield 10 slices
Number Of Ingredients 9
Steps:
- Preheat the oven to 350˚F (180˚C).
- In a medium bowl, mash bananas.
- Mix eggs, yogurt, honey, vanilla extract, and baking soda into mixture.
- Add flour, dark cocoa powder and mix.
- Add chocolate chips and gently fold into mixture.
- Pour the batter into a greased 9x5-inch (23x12 cm) bread pan.
- Bake for about 45 mins, or until a toothpick comes out clean from the middle of the bread. (Baking times may vary, so keep an eye on the bread.)
- Allow to cool for 15 minutes before serving!
- Enjoy!
Nutrition Facts : Calories 229 calories, Carbohydrate 42 grams, Fat 5 grams, Fiber 3 grams, Protein 6 grams, Sugar 22 grams
DARK CHOCOLATE BANANA BREAD MUFFINS RECIPE BY TASTY
Here's what you need: bananas, eggs, greek yogurt, milk, maple syrup, vanilla, whole wheat flour, dark cocoa powder, baking soda, salt, dark chocolate chips
Provided by Mercedes Sandoval
Categories Desserts
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 350˚F (180˚C).
- Mash bananas in a large bowl. Add eggs and combine thoroughly. Then mix together remaining wet ingredients: Greek yogurt, milk, maple syrup, and vanilla.
- Next, add in dry ingredients and mix until fully incorporated. Fold chocolate chips into the mixture.
- Pour mixture into a greased muffin tin, filling each up about ⅔ full.
- Bake for 30-35 minutes, or until a toothpick comes out clean from the center of the muffin. Allow to cool for 10 minutes.
- Enjoy!
Nutrition Facts : Calories 183 calories, Carbohydrate 32 grams, Fat 4 grams, Fiber 3 grams, Protein 5 grams, Sugar 15 grams
CREAM CHEESE-FILLED BANANA BREAD MUFFINS RECIPE BY TASTY
Here's what you need: large egg, light brown sugar, granulated sugar, butter, sour cream, vanilla extract, ripe bananas, all-purpose flour, baking soda, baking powder, large egg, cream cheese, granulated sugar, all-purpose flour
Provided by Gibran Rubio
Categories Desserts
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 350F (180C).
- To prepare the bread, combine egg, sugars, butter, sour cream and vanilla in a large mixing bowl. Whisk together. Add the bananas and mash together.
- Add flour, baking powder, baking soda and mix lightly to combine. Set aside.
- To prepare the cream cheese filling, mix egg, cream cheese, sugar, and flour in a small bowl.
- To assemble the muffins, spoon a layer of bread batter into a greased muffin tin. Then spoon a layer of cream cheese filling, then top off with another layer of bread batter.
- Bake for 20-25 minutes. Baking times may vary. Muffins are done when a tooth pick inserted in the center comes out clean.
- Allow muffins to cool for 15 mins.
- Enjoy!
Nutrition Facts : Calories 243 calories, Carbohydrate 29 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, Sugar 15 grams
CHOCOLATE BANANA MUFFINS
I bake something almost every day-either in the morning before everyone's awake or in the evening. I whip up these tender muffins in no time and serve them with jam for breakfast or ice cream and chocolate syrup for dessert. -Stephanie Kienzle, North Miami Beach, Florida
Provided by Taste of Home
Time 45m
Yield 1.500 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Cream butter and sugars. Beat in eggs, bananas and vanilla. In another bowl, combine flour and baking soda; add to creamed mixture just until combined. Stir in walnuts and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. , Bake until a toothpick comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 255 calories, Fat 13g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 262mg sodium, Carbohydrate 34g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.
DARK CHOCOLATE SWIRL BANANA BREAD RECIPE BY TASTY
Here's what you need: ripe bananas, eggs, greek yogurt, maple syrup, vanilla, whole wheat flour, baking powder, dark chocolate
Provided by Crystal Hatch
Categories Bakery Goods
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 325˚F (170˚C).
- Mash bananas in a large bowl. Add eggs and combine thoroughly. Then mix in the remaining wet ingredients: greek yogurt, maple syrup, and vanilla.
- Next, add the whole wheat flour and baking powder and mix until fully incorporated. Be careful not to over mix.
- In a medium, microwave-safe bowl, microwave the chocolate chunks in 30-second intervals, stirring in between, until melted and smooth.
- Add a large scoop of the banana batter to the bowl of melted chocolate and fold until mixed well.
- Pour the banana batter and the chocolate batter alternately into a greased 9x5-inch (23x13 cm) bread pan. These do not need to be even layers.
- Using a knife or a spoon, gently swirl the batters together.
- Bake for 40-45 minutes, or until a toothpick comes out clean from the center of the bread.
- Allow to cool for at least 15 minutes.
- Enjoy!
Nutrition Facts : Calories 407 calories, Carbohydrate 76 grams, Fat 8 grams, Fiber 7 grams, Protein 13 grams, Sugar 34 grams
CHOCOLATE BANANA MUFFINS
Rich and fudgy dark Chocolate Banana Muffins. These healthy whole wheat muffins are made without butter and NO refined sugar but taste moist and decadent!
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 40m
Number Of Ingredients 14
Steps:
- If using coconut oil, melt it now and let it come to room temperature. (If using canola oil, skip this step.)
- Preheat the oven to 325 degrees F. Line a standard muffin pan with paper or silicone muffin cups, then lightly coat the cups with nonstick spray.
- In a large mixing bowl, whisk together the whole wheat flour, cocoa powder, baking soda, baking powder, espresso powder, and salt. Set aside.
- In a mixing bowl, add the mashed banana (if you are mashing the banana directly in the mixing bowl, double check that you have the correct amount), then whisk in the eggs, milk, honey, brown sugar, vanilla, and oil. If the oil resolidifies, warm the bowl in the microwave in 10-second bursts, just until it melts.
- Make a well in the center of the dry ingredients and pour the wet ingredients into it. With a rubber spatula or wooden spoon, stir gently and patiently to combine. The batter will look dry at first but will begin to come together as you go. It will also be thick and shaggy, which is just right. Stop as soon as the dry ingredients disappear and don't over mix. Fold in the chocolate chips.
- Scoop the batter into the prepared muffin pan; the cups will be quite full and the tops will dome when the bake. Sprinkle with extra chocolate chips if desired.
- Bake the muffins for 22 to 26 minutes, or until a toothpick inserted in the center of a muffin in the center of the pan comes out clean without any wet batter clinging to it. Test a few times to make sure the muffins are cooked through (and that what stuck to the toothpick was in fact batter and not a melted chocolate chip).
- Remove the muffins from the oven and place them on a wire rack. Let cool in the pan for 3 minutes. Then, using a dull knife or fork to help you out, gently remove the muffins from the pan, allowing them to cool for about 15 minutes on a rack before peeling off the muffin papers. Enjoy!
Nutrition Facts : ServingSize 1 muffin, Calories 214 kcal, Carbohydrate 32 g, Protein 5 g, Fat 9 g, SaturatedFat 7 g, Cholesterol 25 mg, Fiber 4 g, Sugar 14 g
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